- 21, Jun 2020
- #1
Ingredients:
2 tablespoons of corn starch
1 3/4 cup chicken stock
2 tablespoons of soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons of vegetable oil
450 g chicken breast, skinless, boneless, cut into strips
2 cups broccoli
2 small red peppers, cut into 5 cm stripes
2 cloves of garlic, chop
1/2 cup salted peanuts
4 cups hot cooked long-grain white rice
Cooking:
Fried chicken and vegetables coated with a mixture of chicken stock, ginger, soy sauce and sesame oil, garnished with crispy peanuts served with hot rice is a delicious dish that will surprise you and your guests if you decide to celebrate your driver’s license return help.
Stir corn starch, stock, soy sauce, ginger and sesame oil, if used, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon of vegetable oil in a 12-inch pan over medium heat.
Add the chicken and fry until well browned, stirring frequently.
Remove the chicken from the skillet. Reduce the heat to medium.
Heat the remaining vegetable oil in a pan.
Add broccoli, pepper and garlic and fry, stirring, until vegetables are soft with a crisp.
Add the corn starch mixture to the pan.
Cook without stopping mixing until the mixture thickens.
Return the chicken to the pan.
Add peanuts and simmer until mixture is hot.
Serve by laying on a pad of rice.
2 tablespoons of corn starch
1 3/4 cup chicken stock
2 tablespoons of soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil (optional)
2 tablespoons of vegetable oil
450 g chicken breast, skinless, boneless, cut into strips
2 cups broccoli
2 small red peppers, cut into 5 cm stripes
2 cloves of garlic, chop
1/2 cup salted peanuts
4 cups hot cooked long-grain white rice
Cooking:
Fried chicken and vegetables coated with a mixture of chicken stock, ginger, soy sauce and sesame oil, garnished with crispy peanuts served with hot rice is a delicious dish that will surprise you and your guests if you decide to celebrate your driver’s license return help.
Stir corn starch, stock, soy sauce, ginger and sesame oil, if used, in a medium bowl until the mixture is smooth.
Heat 1 tablespoon of vegetable oil in a 12-inch pan over medium heat.
Add the chicken and fry until well browned, stirring frequently.
Remove the chicken from the skillet. Reduce the heat to medium.
Heat the remaining vegetable oil in a pan.
Add broccoli, pepper and garlic and fry, stirring, until vegetables are soft with a crisp.
Add the corn starch mixture to the pan.
Cook without stopping mixing until the mixture thickens.
Return the chicken to the pan.
Add peanuts and simmer until mixture is hot.
Serve by laying on a pad of rice.
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